Italian Chicken And Peppers

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This Italian chicken and peppers recipe is a version of the chicken alla cacciatora where red peppers are used instead of tomato sauce and marsala instead of red wine. This version is sweeter and less acidic.

When to serve it

You can prepare this chicken for a family meal, or for a dinner party as long as your guests are sitting at the table. You need a knife and fork to remove the flesh from the bone. I wouldn’t serve it at a buffet.

As a side dish, you can serve Chantarelle mushrooms and potatoes or pilaf rice, something that will soak those juices full of flavour.

The best meat to use

This recipe calls for a whole chicken cut into pieces. Don’t substitute with deboned chicken breast because the bones add flavour to the sauce.

My favourite piece is chicken thigh as it is juicier than the breast. That works fine for my family as my husband like breasts.

However, if I had to choose I would make this Italian chicken with pepper using only chicken thighs.

Making Italian chicken and peppers

1. Cut the chicken into 6 parts and separate the wings from the breast.
2. Clean and slice the onion and the celery
3. stir-fry with olive oil
4. Add the chicken and stir until brown evenly
5. Pour 1/2 cup of Marsala or white wine and let it evaporate for few minutes
6. Add the peppers cut in long strips and season with salt and pepper.
7. Cover and cook for 40 minutes. Add some parsley or basil for decoration.

More Italian chicken recipes

• Creamy chicken Marsala without cream
• Roasted Chicken Nuggets
• Homemade Chicken Nuggets Recipe
• Easy Bbq Chicken Breast
• Roast Chicken Dinner Low-Fat

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